Posted by: Joan Spiller | June 13, 2010

Palmiers – Recipe

I’ve always loved these little morsels – especially with a tall glass of cold cider or a glass of wine, as they’re generally pretty salty! At the moment I’m doing this no ‘aged’ cheese thing (sighhhh) so I made these using feta cheese. Young goat milk feta isn’t as nasty for my delicate innards, I’m told 😉

They’re really simple to make. All you need is:

A slab of flaky pastry (200g or so will make a couple of dozen easily)
Some olive paste (1-2T max)
4 sun dried tomatoes – finely sliced
4 kalamata olives – finely sliced
1 spring onion – finely sliced
100g feta cheese – crumbled
1/3 capsicum – red or yellow – sliced

Roll the pastry out as thin as you can, on a floured bench. Scatter the ingredients on this layer, starting with the paste.

Now comes the ‘tricky’ bit – this is tricky cos you have moveable ingredients which will make folding it a little harder 😉 Fold it into the middle so the outside ends meet. If things roll around or move, just shove ’em back in!

Then fold the folded bits onto each other again. 
You are forming the shape of the finished product here so it may help to see that to understand what I mean:

These ones were a rush job and ended up not firm enough (I cooked ’em without chilling them rolled up – was hungry!) 😉 But you can see they’ve not stayed “stuck” into the shape as well as they should ..

Once you have them rolled and looking like a long white log (0r 2) with bits falling out the ends .. wrap them in cling wrap – tightly.

Chill for 30 mins at least.

Pre heat your oven to 220C (hot hot hot).

Meantime, remove the rolls from the cling film and slice into even / thin rounds. Lay on a lightly greased tray evenly spaced out.

Cook for 10-12 mins – til golden.
Remove using a fish slice and serve as they are!

Now, a word on taste: I didn’t actually like these that much. It happens when ya experiment lol I normally would use parmesan and edam (melting) cheese. So these ones were a bit dry for me. But they were in line with my no cheese thing and I was hungry – so they tasted fine 😉

Other ingredient blends you could use are:

Cream cheese and basil besto with finely sliced onion.
Spinach and feta with pecans (phew, nearly said pine nuts!) 😉
Ham, mustard and cheese ..
You’re limited by your imagination really!
These can also be made sweet .. check online there’s millions of recipes!

Good luck!



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  2. […] roll up or make into palmiers if you […]


  3. […] tasty! It’s so good! (So much better than it should be!) Last week I used it as the base for palmiers with cheese, onion, olives and this sauce as the flavour […]


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